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Photo of Spicy beans by WW

Spicy beans

7 - 11
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
This mexican inspired bean dish is filling and delicious. Perfect option for a fuss free meal.


Olive oil

2 tsp

White onion

½ small, chopped

Shortcut bacon

2 slice(s), (buy 70g), fat trimmed, chopped

Chilli powder

½ tsp, Mexican

Canned diced tomatoes

1 cup(s), (240g)

Vegetable stock

¼ cup(s), (60ml)

Canned mixed beans

245 g, (1 x 400g can)

Salted corn cakes

8 thin


½ medium, thinly sliced

Fresh coriander

2 tbs, to garnish


  1. Heat the oil in a medium non-stick frying pan over medium heat. Add onion and bacon and cook, stirring, for 4–5 minutes or until lightly browned. Add the chilli powder and cook for a further 30 seconds.
  2. Stir in the tomato, stock and beans. Bring to the boil. Reduce the heat and simmer, uncovered, for 5 minutes.
  3. Serve corn cakes topped with avocado, spicy beans and coriander.


TIP: To make ahead, cool beans after Step 2 and transfer to a microwave-safe airtight container. Seal and refrigerate until lunch time. To serve, reheat beans in a microwave and continue from Step 3.